Simple Vegan Quark Donut Holes

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Certain smells do something to us. Not in a creepy way like in the novel Perfume: The Story of a Murderer, but in that quiet, nostalgic way that pulls you straight back into a memory.

The smell of freshly baked bread. Coffee just beginning to bloom in the morning. Or that unmistakable scent drifting through a fairground: cotton candy, roasted almonds and warm fried dough hanging in the air like a promise. That’s exactly what Quark Donut Holes smell like.

And we haven’t even talked about how they look yet. Because visually, they hold their own as well: golden brown on the outside with a thin crisp shell, fluffy and soft in the middle. Best rolled generously in cinnamon sugar, which only really works if you toss them in sugar while they’re still warm.

Little round bites of happiness, really. Which might explain why they tend to disappear faster than you can count to three.

There is, however, one small problem. Classic Quark Donut Holes are almost always vegetarian. Traditional recipes rely on quark, eggs and milk, which means a vegan version is surprisingly hard to find. In Switzerland they’re sometimes called Quarkini, and if you eat plant-based you’ll quickly learn that bakery displays are not always on your side. A tiny disappointment before the pastry case is practically guaranteed.

Now, I’m no longer vegan myself, but I still wanted to create a recipe for vegan Quark Donut Holes that actually works. And it turns out they work remarkably well. Even better: this simple vegan version stands proudly next to the classic. Fluffy on the inside, crisp on the outside, and packed with that nostalgic feeling of fairgrounds and childhood.

Because one thing this recipe proves quite clearly: vegan carnival pastries don’t have to be complicated, and they definitely don’t have to taste like cardboard.

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What Are Quark Donut Holes, Exactly?

Before we get to the recipe itself, it helps to understand what these little pastries actually are.

Quark Donut Holes belong to the category of fried pastries. In other words, they’re gently dropped into hot oil and fried until beautifully golden. The dough itself doesn’t contain yeast, but instead relies on a generous amount of baking powder to rise. And as the name suggests, the defining ingredient is quark.

These small fried dough balls are especially popular across German-speaking countries like Switzerland and Germany. You’ll find them stacked in bakery windows, sold in paper bags at fairs, and piled high on Christmas markets.

But their true moment of glory arrives during carnival season, when indulgent pastries are practically part of the celebration. In other words, they’re a classic carnival treat.

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Why You’ll Love This Recipe

Let’s be honest for a moment. The internet is absolutely overflowing with recipes. So claiming that the world urgently needs another Quark Donut Hole recipe might be slightly optimistic. Still, I’ll give you a few reasons why this one deserves a spot in your kitchen.

First: they’re simple. The ingredient list is refreshingly short. No obscure ingredients that require a specialty shop or a culinary expedition across town.

Second: they’re fairly quick. Maybe not a weekday breakfast kind of quick, but absolutely doable for a slow Sunday morning when the coffee is brewing and the kitchen still feels quiet.

Third: they’re fluffy. And honestly, that alone should be convincing enough.

Finally, they carry a little nostalgia with them. The scent of warm dough, vanilla and sugar drifting through the kitchen has something deeply comforting about it. It’s the kind of smell that makes a house feel like home.

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Ingredients – Simple and Unfussy

The base for these simple vegan Quark Donut Holes is wonderfully uncomplicated. At the heart of the recipe is a plant-based quark alternative. If you can’t find one, a vegan skyr works just as well. It brings moisture and that creamy texture that traditional Quark pastries are known for.

The rest of the ingredients are kitchen staples:

• flour
• sugar
• baking powder
• vanilla
• a pinch of salt
• oil for frying

And that’s really all you need.

Interestingly, eggs don’t actually need a direct replacement here. While researching I came across recipes that use aquafaba, but in testing it turned out to be completely unnecessary.

The key is simply the right dough consistency. It should be soft, but not runny. Think thick cake batter rather than pourable dough. That small detail makes all the difference between dense donut holes and beautifully fluffy ones.

And just like that, a traditional pastry quietly transforms into a vegan carnival classic.

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Preparation – Or the Gentle Art of Frying

Frying and I have not always been close friends. If you’ve ever tried my recipe for vegan Berliners, you’ll know it involved quite a few kitchen mishaps before things finally worked out. So if you’re slightly nervous about frying, take this as reassurance: if I managed it, you absolutely will too.

A few small details can make the process much easier. Let the dough rest briefly after mixing. This gives the ingredients time to settle and allows the baking powder to start doing its job.

The temperature of the oil is also crucial. Too hot, and the outside browns before the inside cooks. Too cool, and the donut holes absorb more oil than they should. If you have a thermometer, aim for around 175°C. If not, a wooden spoon dipped into the oil works surprisingly well. When small bubbles form around it, the oil is ready.

To shape the donut holes, let small portions of dough slide gently into the oil. An ice-cream scoop works beautifully for this.

And finally, the most important step of all: roll them in sugar while they’re still warm.

That’s how you get that classic bakery-style coating.

Tips For Perfect Vegan Quark Donut Holes

Even the simplest recipes benefit from a few small tricks.

Watch the oil temperature
Stable heat helps the donut holes cook evenly and keeps them light instead of greasy.

Keep them small
Smaller portions cook more evenly and develop that perfect golden crust.

Don’t overmix the dough
Overmixing can make the dough tough and prevent it from rising properly.

Let the dough slide gently into the oil
This helps create the classic round shape.

Roll them in sugar while warm
This is what gives them their signature sweet coating.

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Variations and Alternatives

One of the nicest things about Quark Donut Holes is how adaptable they are.

The base recipe stays the same, but a few small changes can create completely new flavors.

Cinnamon sugar
The classic version and perhaps the most nostalgic.

Powdered sugar
Light, delicate and perfect for brunch.

Jam-filled
A little surprise in the middle. Raspberry or apricot works beautifully.

Chocolate version
A handful of vegan chocolate chips in the dough turns them into dessert.

If you’re baking them for a gathering or carnival celebration, making a few variations at once is always a good idea. A plate filled with different versions tends to disappear rather quickly.

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FAQ – Frequently Asked Questions

Do vegan Quark Donut Holes turn out as fluffy as traditional ones?
Yes, as long as the dough consistency is right. The plant-based quark provides enough moisture and structure.

Can I bake them instead of frying them?
You can`t, the dough is too runny to bake them in the oven.

Can the dough be prepared ahead of time?
It’s best used fresh, since baking powder reacts fairly quickly.

Which oil works best for frying?
Neutral oils with a high smoke point, such as sunflower or rapeseed oil.

How long do they stay fresh?
They’re at their best on the day they’re made, ideally still warm. If you store them in an airtight container, they’ll be ok to eat for about 3 days.

Can they be frozen?
Yes. Reheating them briefly in the oven brings back some of their crispness.

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Conclusion – Small Pastry, Big Happiness

Sometimes the simplest things bring the most joy.

A plate of warm vegan Quark Donut Holes, a cup of coffee, and a quiet morning can do wonders. Especially when the kitchen smells faintly of vanilla, sugar and warm dough.

These simple vegan Quark Donut Holes are:

• easy to make
• beautifully fluffy inside
• golden and crisp outside

Perfect for a slow Sunday breakfast, a cozy brunch, or as a sweet treat during carnival season. And once you realize how good vegan carnival pastries can be, you might start wondering why you didn’t try them sooner.

Now it’s your turn! 🍩🎉

If the thought of warm, sugar-coated Quark Donut Holes has you tempted, give the recipe a try.

And if you make them:

• leave a comment
• share your experience
• or post a photo on Instagram

If you’re in the mood for more nostalgic classics, you might also enjoy my recipe for vegan Berliners.

Because sometimes a good day starts with coffee. And sometimes with a plate of warm donut holes.

Bon appétit!

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If you try these quark donut holes, please leave me a star rating and a comment! That would help me a lot so I can keep creating and sharing free recipes with you!
You might even want to take a photo of your creation and share it on Instagram or Facebook. If so, please tag me @velvetandvinegar and use the hashtag #velvetandvinegar because I love seeing your creations!

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Personal Book Recommendation for This Recipe

Personal recommendation, no sponsored content.

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I like using tools like ChatGPT to speed up my writing process and help me generate drafts – but what you read here always goes through my brain, edits and personal touch. No such tools are used for the recipe development and photos/videos.